@andy_cooks: Jollof Rice 🌾 Ingredients 4 tomatoes 3 red capsicum 2 red onions 5 cloves garlic 1 thumbsize piece fresh ginger 2 Scotch bonnet chillies 100ml peanut oil (or other neutral oil) Sea salt, to season 3 tbsp tomato paste 500g long grain rice 1 tsp curry powder 1 tsp dried thyme 2 fresh bay leaves 1 tsp smoked paprika 500ml chicken stock 160ml (⅔ cup) water Method Step 1: Prep the sauce base Roughly chop the tomatoes, capsicum and 1 of the onions. Smash the garlic cloves, peel and chop the ginger, then halve the chillies and discard the stems. Transfer it all to a blender and process until smooth. Step 2: Cook the sauce Slice the remaining onion thinly. Heat the oil in a heavy based saucepan over medium heat. Add the onion, season with some salt and cook for 2 minutes, stirring. Add the tomato paste and cook for further 2 minutes. Carefully pour in the mixture from the blender and bring to a boil. Cook, stirring occasionally for 35-40 minutes, until the mixture thickens and the oil splits. Step 3: Cook the rice Wash the rice in a bowl of cold water, then drain well. Add to the saucepan, then stir in the curry powder, thyme, bay leaves, paprika and season generously with salt. Pour in the chicken stock and water and bring to a simmer. Reduce the heat to low and cook, covered, for 35 minutes, or until the water has absorbed and the rice is tender. Serve as a side dish with some grilled meat or vegetables. #cooking #Recipe #foryou #rice

prodbymbrewer :

I’m hella white but swear u gotta roast the veggies before blending?

Alex Banks :

It’s impossible to get jolloff rice right as every region does it differently. It’s like how nobody can agree what’s in a Full English breakfast, as you’ll remember from your vid a few years back 😂

Notbatman:) :

snuggly~ :

You need to try Pilau from East Africa 🇺🇬🇰🇪🇹🇿

Kanimation :

Almost perfect. Just roast the veggies before blending

ᴍɪᴄᴀʜ☦️ :

jollof rice is peak

Ubyglee :

Oga, that looks half cooked

Thetrue chefkofi :

Great job Andy, the rice just needed to cook for a bit longer. It looks undercooked

Green-Black Olive :

Andy you failed again, more pepper!more pepper, more habanero!🤭

Js🤫 :

Can I use bismati

Taudus :

Why not try the Gambian or Senegalese version? It’s the original recipe and much better.

Morgan wallen Fan :

Great job Andy, the rice just needed to cook for a bit longer. It looks undercooked but it look nice though

cirkcee :

Recipes are a suggestion anyway. You can't get it wrong.

ivyannan :

The trick with jollof is in the onions. More onions make it come out more flavorful. Just a tip from a Ghana girl😉

chuuumssss🇳🇬🇳🇬✝️ :

bro u need more rice tha paste is still thick

W🥃 :

Hell nahh broda 😂😂Wetin b dis

Ob_raw :

Try East African pilau.... much better

Po_nt🥲 :

Wait did the rice cook 😳

user120198592 :

Can just tell those bits of rice are hard

Ashley 💕 :

This recipe looks amazing! I’ve always wanted to try making Jollof rice at home. Thanks for breaking it down step by step—can’t wait to give it a go this weekend!

Judith Alpha :

no chicken stock

Qwerty :

Scotch bonnet where is it

ChildOfGod :

As a Nigeria I say amazingly done sir 👍🏿👍🏿

Eddie Boom :

I always remove the whites off the peppers for a less bitter taste